Ingredients
- Cake:
- two tablespoons unsalted butter, softened
- 1/2 cup plus 1 tablespoon unsweetened cacao powder
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons sodium bicarbonate
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups freshly squeezed orange juice, plus two tablespoons finely grated zest
- 3/4 cup mayonnaise
- two tablespoons balsamic vinegar
- 1 teaspoon vanilla flavoring
- Chocolate Glaze:
- 1 cup confectioners' sugar
- two tablespoons unsweetened cacao powder
- two tablespoons freshly squeezed orange juice
Directions
Special equipment: a Bundt pan
For that cake: Preheat the oven to 350 levels F. Mix together the softened butter and 1 tablespoon from the cacao to create a thick paste. Make use of this paste to color within the Bundt pan. Put aside.
Within an electric mixer, combine the flour, granulated sugar, sodium bicarbonate, salt, cinnamon and remaining 1/2 cup cacao and blend until blended. Add some orange juice, mayonnaise, vinegar and vanilla and blend until just combined, one to two minutes. Fold within the orange zest. Pour the batter in to the prepared pan and bake until a toothpick placed within the cake arrives clean, forty-five minutes. Awesome within the pan for ten minutes, after which come out onto a cooling rack to awesome completely.
For that chocolate glaze: Mix the confectioners' sugar and cacao together. Whisk within the orange juice, 1 tablespoon at any given time, until it reaches a great consistency to drizzle. Drizzle the glaze within the cake.
Adapted from "Trisha's Table: My Feel-Good Favorites for any Balanced Existence" by Trisha Yearwood (c) Clarkson Potter 2015. Provided thanks to Trisha Yearwood. All legal rights reserved.